Crispy Southern Fried Chicken with Fresh Garden Salad

Plate of crispy Southern fried chicken served with a fresh garden salad

Crispy Southern Fried Chicken with Fresh Garden Salad

A classic comfort food featuring juicy chicken marinated in buttermilk, coated in seasoned flour, fried to perfection, and served with a refreshing garden salad.

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Prep Time 2

Cook Time 20

Total Time 2 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 550

Ingredients Method Notes

Ingredients

For the Chicken

8 pieces chicken pieces (drumsticks and thighs) Look for fresh chicken with a nice pink color and no bruises.
2 cups buttermilk Can substitute with almond milk for dairy-free.
2 cups all-purpose flour Gluten-free flour works as a substitute.
1 tbsp paprika Consider smoked paprika for extra flavor.
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt
1/2 tsp cayenne pepper Adjust according to taste.
Vegetable oil for frying Heat to 350°F (175°C) before frying.

For the Salad

3 cups shredded lettuce Use organic for best flavor.
1 medium cucumber, sliced
2 medium tomatoes, sliced
1/4 cup red cabbage, shredded
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper, to taste

Method

Marinating the Chicken

Soak the chicken pieces in buttermilk for at least 2 hours.

Preparing the Coating

In a large bowl, mix flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.

Coating the Chicken

Remove the chicken from the buttermilk and dredge in the seasoned flour mixture, ensuring each piece is well coated.

Frying the Chicken

Heat oil in a deep skillet to 350°F (175°C) and fry the chicken pieces until golden brown and fully cooked, about 15-20 minutes.

Serving

Arrange the hot, crispy fried chicken alongside the fresh garden salad.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, wrap tightly and store for 3 months. Reheat in the oven for best texture.